Dessert: United States – Delaware – Delaware Beach Plum Jam Bars

Serving Size: 12

Approximate Time

Prep 20 min

Cook 38 min

Additional 1 hr 30 min

Total 2 hrs 28 min

Ingredients

- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 cups (135 g) old-fashioned rolled oats
- 2/3 cup (135 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine sea salt
- 12 tbsp (170 g) unsalted butter, melted and slightly cooled
- 1 large egg (approx. 50 g), room temperature
- 1 tsp (5 ml) vanilla extract
- Zest of 1 small lemon (about 1 tsp / 2 g)
- 1 1/2 cups (about 425 g) Delaware beach plum jam
- 1–2 tbsp (15–30 g) coarse sugar or sanding sugar, optional (for sprinkling)

Instructions

Short Description:
Buttery oat-shortbread bars layered with bright, tart Delaware beach plum jam, baked until golden and cut into portable squares. A coastal Mid-Atlantic twist on classic jam bars.

Regional Notes:
This version uses Delaware beach plum jam made from the small, tart plums that grow on the state's shoreline; its distinctive tart-sweet flavor and deeper fruit aroma set these bars apart from standard raspberry or apricot bars. The oat-shortbread base and crumb topping emphasize a sandy, coastal texture common in Mid-Atlantic fruit bars.

1. Preheat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal; lightly grease the parchment.
2. In a large bowl, whisk together the flour, rolled oats, brown sugar, granulated sugar, baking powder, and salt until evenly combined.
3. In a separate bowl, whisk the melted butter, egg, and vanilla until smooth. Stir in the lemon zest.
4. Pour the wet ingredients into the dry ingredients and mix with a sturdy spatula until the mixture holds together and forms a crumbly dough. Reserve about 1 1/2 cups (approx. 180 g) of the mixture for the topping; press the remaining mixture evenly into the prepared pan to form the crust.
5. Spread the Delaware beach plum jam in an even layer over the crust. If the jam is very thick, warm it briefly (10–15 seconds in a microwave) to loosen for easier spreading.
6. Crumble the reserved topping evenly over the jam layer, pressing some pieces lightly so they adhere but leaving plenty of crumb texture.
7. Sprinkle the top with the optional coarse sugar for sparkle and extra crunch.
8. Bake in the preheated oven for 30–38 minutes, or until the edges are golden and the top is set. Rotate the pan halfway through baking for even browning.
9. Remove from the oven and allow the bars to cool completely in the pan on a wire rack (about 1–2 hours). For cleaner slices, chill the pan in the refrigerator for 30–60 minutes after it reaches room temperature.
10. Use the parchment overhang to lift the slab from the pan. Cut into 12 bars with a sharp knife, wiping the blade between cuts for neat edges. Store in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week.